DID SOMEONE SAY SAMOAS?
Yep! I did say Samoa! Honestly, as a child I never tried a Samoa. Something about the coconut or the idea that my mom loved them made them not appealing to me. I have to admit that I have still never had a Samoa, …
Month: May 2020
BLISSFUL BLUEBERRY BALLS
These are one of my all time favorite desserts to make. I am a huge fan of ice cream and refreshing desserts. Treats like frozen grapes and frozen berries are a must have in my freezer for that late night study sweet tooth. These combine …
THINNER MINTS
Thinner? Not literally, but they are cleaner and better for you!
EatingBirdFood hit the target with these. I only made small adjustments to this one because they were already super amazing. If you have picky taste testers, they may enjoy a lighter chocolate coating, but I enjoy very dark chocolate, so 85% was good for me.
The texture is spot on! Biting into the cookie took me back to my childhood. Thin Mints were by far my favorite Girl Scout cookie growing up. I was always so excited when the Girl Scouts came to our door every year because I would get cookies again!! Now I can have that same feeling, but with a more natural alternative. These still have sugar in the form of maple syrup, but they are eons better for your body than the original. Every ingredient is natural, so you know exactly what you are eating.
THINNER MINTS
Servings: 4
Ingredients
Ingredients
Cookie
- 1 cup almond flour
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp peppermint extract
- pinch of salt
Coating
- 1 cup 85% dark chocolate
- 2 tsp coconut oil
- 1/2 tsp peppermint extract
Instructions
Instructions
- Pre-Heat oven to 350 degrees
- Combine all cookie ingredients in a bowl and mix well. Make sure there are no flour clumps remaining.
- Place mixture in the fridge for 15 minutes to chill.
- Prepare a baking sheet with parchment while they chill.
- Place chilled dough on parchment in a big ball. Put another piece of parchment on top and flatten with rolling pin or fingers. I used a glass and rolled it like a rolling pin. the cookies should be about 1/4 inch thick. Use a small glass or circular object to cut into cookie shape.
- Place cookies on a baking tray. Bake for 13 minutes.
- Remove and let cook completely before adding coating.
- Melt the coating ingredients in the microwave in 30 second intervals.
- Dip cooled cookies in the coating and allow excess to drip off before placing on a parchment lined tray.
- Place in the fridge to set the chocolate.
- Store in the fridge in a container and enjoy! They won't last long!